Step One : Cut down the length of the chicken breasts, without cutting completely in half, and open out. Place them on a chopping board, cover with clingfilm and beat with a rolling pin to flatten.

Step Two : Place a slice of speck or Parma ham on each piece of chicken and top with the Parmesan. Carefully reshape the breasts and coat in flour. Chill for 1 hour or until ready to cook.

Step Three : Preheat the oven to 180oC / 350oF / Gas Mark 4.

Step Four : Heat the oil and butter in a frying pan and brown the chicken on both sides. Transfer to a shallow ovenproof dish, pour over the stock and cover with foil. Cook in the oven for 20-25 minutes or until the chicken is cooked through.

Step Five : When the chicken is nearly ready, rinse the spinach and place in a pan with just the rinsing water on the leaves. Add the chopped tomatoes and cook for a few minutes until the spinach wilts.

Step Six : Transfer the spinach and tomatoes to serving plates and top with the chicken spooning over the juices in the dish.

Step One : Cut the chicken into dice sized chunks. Melt half the butter in a large saucepan, add the onion and garlic and fry gently for 2 minutes.

Step Two : Add the chunks of chicken and the quartered mushrooms and fry together for about 5 minutes.

Step Three : Stir in the risotto rice and season well. Add 1/4pt (150ml) of the chicken stock and stir well. When the liquid has completely absorbed, add more stock, stirring continuously. Add all the stock in this way, letting it evaporate fully before adding more (after 20 minutes, the rice should be soft and swollen).

Step Four : Remove mixture from the heat and stir in the remaining butter and parsley. Season to taste and serve hot.

Step One : Dissolve saffron in boiling stock. Coat the chicken and sausages with paprika. Heat oil in a large pan, add chicken, sausages and chilli powder and brown for 5 mins. Remove from the pan and set aside.

Step Two : Fry onions, garlic, pepper and courgettes for 10 mins. Add rice and stir for 1 minute, then mix in tomatoes, tomato puree, olives and 1 tbsp parsley. Pour on the stock, stir and return the chicken and sausages to the pan. Bring to the boil.

Step Three : Simmer paella uncovered for 30 mins, then sprinkle with the remaining chopped parsley and serve immediately.

Tip: Turkey or chicken sausages have only half the calories of the traditional pork and beef sausages and they’re really tasty too.

Step One : Slice each chicken breast piece in half horizontally, making two pieces of about the same thickness. Flatten slightly with the heel of your hand. Melt the butter or margarine in a small saucepan.

Step Two : Combine all the remaining ingredients in a shallow bowl and stir to blend well. Brush the chicken pieces on both sides with melted butter or margarine, then sprinkle evenly with the seasoning mixture.

Step Three : Heat a large heavy frying pan over a high heat until a drop of water sprinkled on the surface sizzles. This will take 5-8 minutes. Drizzle 1 tsp melted butter on each chicken piece. Place them in the pan in an even layer, two or three at a time. Cook for 2-3 minutes until the underside begins to blacken. turn and cook the other side for another 2-3 minutes. Serve hot.

Step Two : Slice the pockets of the chicken breasts to enlarge the cavities for stuffing, then season. Fill the cavities with slices of mango (reserving a little for garnishing) and half the ginger. Sprinkle lime juice over the chicken and bake in individual buttered tin foil parcels for 20 minutes.
Step Three : Meanwhile, sweat the shallots in the butter in a heavy-bottomed saucepan. Add carrot and garlic and remove from the heat.
Step Four : In a grinder, crush the coriander seeds, the seeds from the cardamom pods, the cumin seeds and the cloves.

Step Five : Add this spice mixture, the cinnamon and the rest of the ginger to the pan. Stir well and then liquidise with the crème fraiche.
Step Six : Return to the pan to gently reheat. Remove the chicken breasts from their parcels and pour over the spicy sauce.
Step Seven : Garnish with mango, lime slices and coriander leaves.

This dish is a healthier version of the traditional sausage and broccoli because it is made with lean chicken. It still packs a lot of flavour into one meal, especially with the zing of harissa and lemon.

Step One : Saute the chicken sausage chunks in a non-stick pan for about 3-4 minutes, until cooked through. Drain on kitchen paper and set aside until needed. Bring a saucepan of water to the boil, add salt and cook the pasta for 1-2 minutes less than the packet states, or until just al dente.

Step Two : Add the broccoli to the pasta for the last 2 minutes of its cooking time. Drain, reserving a little of the cooking water.

Step Three : Meanwhile, heat a frying pan over a medium heat, add the oil and garlic and cook for 1 minute, then remove from the heat.

Step Four : Add the pasta, broccoli and sausage chunks to the pan and toss with the harissa paste and a little of the reserved pasta water. Serve in bowls with a squeeze of lemon and a sprinkle of grated Parmesan and parsley.

Step One : Preheat the oven to 180oC (350oF) Gas 4. Heat the oil in a cast-iron casserole dish over a medium-high heat. Add the chicken and brown on all sides. Season.

Step Two : Once browned, remove from the heat. Add the quartered shallots, half the sage, garlic and the liquid from the mushrooms. Replace the chicken, cover with a tight-fitting lid and roast in a preheated oven for 1 hour.

Step Three : Meanwhile, deseed the pomegranates by slicing them in half and bashing them with a wooden spoon over a bowl so that the seeds fall out. Crush the seeds slightly with a potato masher to release their juices.

Step Four : Take out the chicken and pour the pomegranate juices into the pan, reserving the seeds for later. Pop the chicken back into the oven.

Step Five : Make the sauce. Heat the butter in a medium saucepan over a medium heat. Once it has melted, add the chopped shallot and cook until translucent. Add the mushrooms, the rest of the sage and pancetta, and cook until the pancetta begins to crisp and the fat melts. Once the chicken is cooked, pour off its sauce into the mushrooms pan. Cover the chicken with foil to keep it warm.

Step Six : Add the brandy and the double cream to the sauce. Simmer until the sauce has reduced enough to coat the back of a spoon, then pour it back over the chicken, sprinkle with the reserved pomegranate seeds, and serve immediately with bowls of hot basmati rice.